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Dave Russell
Guest
The title's pretty much my queastion. I usually trim, but have a LIGHT three-pack of Smithfield (unenhanced) spares that only weighs 11.1 lbs. I got 'em out of the freezer from when I stocked up back in summer when on sale. I know that some of ya'll like to cook whole spares, at least occasionally, so how would ya cook these in a 18.5" wsm?
My main objective is to somehow get the rib tips at their optimum tenderness without drying out the other ends, and I'd really appreciate any suggestions from any who messes w/ untrimmed spares, especially on a little wsm.
Happy New year!
My main objective is to somehow get the rib tips at their optimum tenderness without drying out the other ends, and I'd really appreciate any suggestions from any who messes w/ untrimmed spares, especially on a little wsm.
Happy New year!